Recipes

Tag: dinners

Eggplant parmesan is a classic casserole dish in the United States. In this recipe, the bread crumbs used are Progresso Italian Style Bread Crumbs, and any seasoned or Italian flavored brand from the store will work.

Choose eggplants that have bright green stems and healthy, shiny skin for freshest taste. This dinner can easily be reheated and frozen for even more delicious leftovers anytime you need a quick, filling meal.

Prep Time: 45m

Cook Time: 45m

Total Time: 1h 30m

Yield: 6 servings

Ingredients

3medium eggplants

1egg

2cmilk

1tsp.salt

3citalian bread crumbs

2cgrapeseed oil

chopped fresh basil leaves (garnish)

1jar italian tomato sauce

1cshredded parmesan cheese

1pkgmozzarella (sliced)

ground fresh black pepper to taste

Instructions

Peel and slice eggplants into 3/4" sices. Beat egg and mix with milk and salt in a bowl for dipping. In another bowl, pour breadcrumbs.

Dip each eggplant slice into the egg and milk mixture. Then, dip the slice into the breadcrumbs. Repeat this process for all eggplant slices and discard leftover milk, egg, and bread crumbs.

Heat approximately 3 tablespoons oil in a cast iron skillet to medium. Once oil is hot, fill pan discs to fry. Flip after golden brown on each side. Set finished and fried eggplant slices on a plate or pan lined with paper towel for cooling.

With completed fried eggplant, fill 9x13" pan with a bottom layer of tomato sauce, placing the eggplant on top in a single layer. Then, cover with tomato sauce again. Cover with half of parmesan cheese, and half of sliced mozzarella cheese. Place another layer of eggplant on top of the cheese layer, and cover that with tomato sauce. Repeat by covering with parmesan cheese, then the remaining sliced mozarella cheese.

Cover with fresh ground pepper, and set to bake in a 350°F oven for 30-45 minutes, until bubbly. Garnish with fresh sliced basil to serve with a spatula.